I'm really looking forward to attending this event: Seoul's apparently first (annual?) fete of all things fermented, appropriately titled "Fermentation Celebration."
Apparently there's going to be a lot of different types of kombucha on offer! I hadn't really thought about that stuff since my dad was making it in the late 90's. Although I thought the name referred to the Japanese word for a type of seaweed, apparently (according to the Wikipedia article) the Japanese name is actually kocha kinoko 紅茶キノコ or "black tea mushroom" (although the character 紅 means "red" it is used to refer to what we call black tea in English) and the tea itself is derived from yeast, not seaweed (though there is actually a Japanese seaweed tea called kombucha).
From the Facebook page for the event, I found out that one vendor will be bringing two types of kombucha: ginger and rosemary, as well as...kombucha makgeolli, which should be interesting.
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